Oxtail à la Cavour

Ingredients

• oxtail
• aromatics
• pork rinds
• brown stock
• white wine
• arrowroot
• small mushrooms
• chestnut purée
• egg yolks

Instructions

1. Cut the oxtail into sections and set them on a bed of aromatics and blanched pork rinds.
2. Sweat in the oven for a quarter of an hour.
3. Moisten with a little brown stock and let it fall to a glaze.
4. Complete the moistening with two thirds brown stock and one third white wine.
5. Cook very gently for 3 hours and a half to 4 hours, until the flesh comes away from the bones.
6. Move the sections to a sauté pan.
7. Strain the cooking stock, skim it, thicken it with arrowroot and pour it over the sections.
8. Add a proportionate quantity of small cooked mushrooms and simmer gently for a quarter of an hour.
9. Bind a chestnut purée with egg yolks, set it in the oven as a border, and arrange the sections and garnish inside it.